Sure, you can dip those plump, pastry-wrapped puppies in grainy mustard and call it a day. But where's the fun in that?

Don't get us wrong—we love pigs-in-a-blanket just the way the are. Juicy cocktail-sized smoked sausage (or cocktail weiners) plus buttery, flaky pastry mean all is right in the world.

In fact, not only is this iconic hors d'oeuvre delicious—it also helps you maintain your dignity at cocktail parties. These little pigs are easy to eat with one hand and they're good at soaking up the booze you're holding in the other. (Sorry, but crudités alone don't stand a chance against your uncle's tipsy eggnog.)

But somehow, we managed to find ways to make a good thing even better. Here are our instant upgrades for this cocktail party classic, plus three brand-new recipes for German, Chinese, and Spanish-inspired pigs-in-a-blanket.

USE ALL-BUTTER PUFF

Frozen puff pastry is available almost everywhere, but your taste buds will thank you if you seek out all-butter puff. There's no beating the rich, golden brown flakiness of an all-butter pastry (versus those that include shortening). Pro tip: Brush the tops of your pigs with egg wash before baking to add a delicious homemade touch to any frozen dough. Bonus: Once you've brushed your pastry with egg wash, you can sprinkle it with your choice of cheese, spices, or sesame seeds.

UPGRADE YOUR SAUSAGE

With so many kinds of sausage available, you can think outside the cocktail weenie. Our favorites include German-style sausages like bratwurst or bockwurst, spicy cooked chorizo, and savory breakfast sausages. We found it easier to use fully cooked sausages, but you can easily use fresh sausage—just cook them before assembling your apps. We don't recommend dried sausages, since they dry out too much once baked.